I love cake, but in my efforts to be healthier, I’ve been thinking about ways I could reduce the fat. No butter? Yes, it is possible to make a cake without butter. But let’s not get too crazy. This cake does have some butter in it. But less than normal because today I’m substituting some of the butter for low fat yoghurt.

I don’t think about calories anymore. I am trying to shift my thinking from units of measure (I was never good at maths anyway) to good nutrition and balance. In other words, I would never let a few (hundred) pesky calories get in the way of me and my cake. But I do acknowledge that when food is lower in fat, without sacrificing texture and flavour, it’s a winning combination. Baking a cake using yoghurt is a way to achieve that.

Using yoghurt as a substitution for butter or oil in cakes is a smart and yummy way to reduce the fat content, as well as lending a lush texture and slightly tangy flavour to the cake. Plus it’s a great way to add a little bit of protein and calcium! As I’m a maniac for mango, I used a low fat mango and vanilla yoghurt.

IngredientsThe cake bit

150g butter (softened)

1 teaspoon vanilla extract

1 cup caster sugar

2 eggs

1 and a 1/2 cups low fat mango and vanilla yoghurt

2 and a 1/4 cups self-raising flour

1/4 cup milk

The white chocolate ganache bit

1/2 cup cream

360g white eating chocolate, broken into small pieces (Will make about 1 and 1/2 cups)